Salt Almonds
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Remove the almonds from the shell and blanch them.
Place the almonds in the oven at 350°F (175°C) to dry thoroughly.
In a bowl, mix the almonds with 1 tablespoon of nut oil until well coated.
Season and bake
Sprinkle with coarse sea salt and bake in the oven until very crisp and slightly browned.
Serve once cooled.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Almonds
- Form the main body of the snack, and their roasting sets the crunch and browning.
- Nut oil
- Coats the almonds so the salt sticks and the surface browns and crisps evenly.
The step that matters
Bake until very crisp and slightly browned. Almonds keep firming as they cool, so pulling them too early leaves them soft. Baking too long scorches the sugars in the nuts, which turns them bitter.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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